Labor Day weekend is fast approaching, which means you’re likely to join a gathering that requires food and drink.
You know someone’s gonna make burgers or kids, and Gary next door is all over the potato salad.
What this party still needs is barbecue sauce, and that’s where you shine.
Because you’re armed with a recipe from Executive Chef Cenobio Canalizo of Morgan’s BBQ in Brooklynpopular meat with a flagship restaurant in Prospect Heights and another in King of Prussia, PA.
Canalizo’s must-have sauce has an unexpected ingredient, aka your secret weapon. This is Balsamic Vinegar of Modena PGI, a traditional Italian staple that is aged in wooden containers and brings intense color and a slightly acetic bittersweet flavor and delicate aromas to the party.
Cooked over a low, slow heat, the sauce offers a welcome acidity that perfectly balances the sweet and smoky notes of the barbecue, including smoked meats or grilled pork, chicken, beef or vegetables. Here’s how to do it.
Mop BBQ Sauce
- 1 tablespoon extra virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 cup balsamic vinegar of Modena PGI
- 1/4 teaspoon crushed red pepper
- 1 cup ketchup
- 1/4 cup honey
- 2 tablespoons tamarind paste
- 3 tablespoons dark brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon of molasses
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
1. In a medium saucepan, heat extra virgin olive oil until shimmering.
2. Add the shallots and garlic and cook for 5 minutes until lightly browned.
3. Add the balsamic vinegar of Modena and bring to the boil.
4. Mix all the remaining ingredients, lower the heat and simmer for an hour.